Quinoa and Beluga Lentil Salad

Name: Quinoa and Beluga Lentil Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 salads, 6 serving(s)
Ingredients: 1 cup quinoa; 1 teaspoon sea salt, divided; 4 cups vegetable broth; 1 cup lentils (he uses beluga lentils); 1 carrot, peeled & sliced in half lengthwise; 3 stalks celery; 6 sprigs parsley; 3/4 cup extra-virgin olive oil; 1/3 cup red wine vinegar; 2 garlic cloves, minced; 1/4 teaspoon sea salt; 1 tablespoon Dijon mustard; 1 avocado, diced small; 1 cup cherry tomatoes, split in half; 1/2 cup cilantro, finely chopped; 12 radishes, rinsed and finely sliced; 1 fennel bulb, shaved very thin; 1/2 lemon, juice of; 1 tablespoon extra virgin olive oil; additional sea salt & freshly ground black pepper, to taste; 1 teaspoon fennel pollen (optional)

Submitted by Epi Curious

"This recipe was clipped from Clean Eating Magazine, May/June 2010 and is from Chef Brian Lewis, executive chef at The Farmhouse, co-owned by Richard Gere. The restaurant is dedicated to the slow-food movement and clean eating. Enjoy! Nutritional values per 1-1/2 cup serving: 296 calories, 15 grams fat, 2 grams saturated fat, 33 grams carb, 8 grams fiber, 2 grams sugar, 531 mg sodium, 7.5 grams protein, 0 mg cholesterol."

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photo by nurpinar

Ready In:: 55mins
Ingredients:: 21
Yields:: 6 salads
Serves:: 6

ingredients

1 cup quinoa
1 teaspoon sea salt, divided
4 cups vegetable broth
1 cup lentils (he uses beluga lentils)
1 carrot, peeled & sliced in half lengthwise
3 stalks celery
6 sprigs parsley
³⁄₄ cup extra-virgin olive oil
¹⁄₃ cup red wine vinegar
2 garlic cloves, minced
¹⁄₄ teaspoon sea salt
1 tablespoon Dijon mustard
1 avocado, diced small
1 cup cherry tomatoes, split in half
¹⁄₂ cup cilantro, finely chopped
12 radishes, rinsed and finely sliced
1 fennel bulb, shaved very thin
¹⁄₂ lemon, juice of
1 tablespoon extra virgin olive oil
additional sea salt & freshly ground black pepper, to taste
1 teaspoon fennel pollen (optional)

directions

Make dijon vinaigrette: Place 3/4 cup extra-virgin olive oil, 1/3 cup red wine vinegar, 2 cloves garlic, 1/4 teaspoon sea salt and 1 tablespoon Dijon mustard in a jar and cover tightly; shake well and set aside until ready to use.
Rinse quinoa in cold water. Place in a heavy-bottom saucepot and add 1/2 teaspoons salt and the broth. Bring to a simmer over low heat, cover and cook until broth has been absorbed, about 15 minutes. Qinoa should be fluffy and plump.
Place lentils, 3 cups water, 1/2 teaspoon salt and vegetable bouquet garni (made by tying the carrot, celery and parsley together with twine) in a medium saucepot. Bring to a simmer, uncovered, until lentils are tender and water has been absorbed. Cool.
Place quinoa and lentils in a bowl and dress with Dijon vinaigrette. Season with salt and pepper, to taste, then transfer to a serving platter.
Combine all remaining vegetables and herbs in a mixing bowl, dress with lemon juice, oil, salt and pepper, to taste, and fennel pollen (if desired). Serve immediately.